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| Wild Garlic in Flower |
Ingredients- Serves 2
Wild Garlic Pesto- see previous foraging blog post about wild garlic
- 500g of washed wild garlic leaves
- 50g of washed basil
- 250ml of olive oil
- 250g of grated parmesan
- 200g of toasted cashew nuts
- Salt & pepper
Place the above ingredients in a food processor, blend until it forms a pesto like paste. This can be stored in an air tight container in the fridge for a week. Alternatively, freeze the pesto in portions, can be kept in the freezer for up to 6 months. Fully defrost in the fridge before using.
Prawns- marinade
- A dozen cooked prawns
- Zest of 1 lime
- Juice of half the lime
- A thumb size piece of ginger- grated
- 1 tsp of chili flakes- optional
- Salt & pepper
Marinate the prawns for at least an hour or best marinated over night.
Other ingredients
- 200g of cooked and chilled fettucce- follow packet instructions
- 12 cherry tomatoes- cut in half
- 1 Courgette- use a peeler to peel into ribbons
- Juice of half a lime
- 50g of chopped coriander
Tip: freeze any left over chopped herbs- up to 6 months. Can be used frozen.
Method
- Heat a tablespoon of olive oil in a wok
- Add the cooked fettucce, prawns and cherry tomatoes to the wok- heat through
- Place 3-4 teaspoons of the home made pesto in- adjust according to taste
- Toss through the courgette ribbons so they are hot but still have a bite to them
- Finish off with the lime juice and coriander
- Season to taste
Serving suggestion
Serve immediately! Goes well with a glass or two of 'Wolf Blass, Yellow Label Chardonnay 2013'.
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